Thursday, Dec 20 2007

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Kulcha

Ingredients

3 cups plain flour
1 tbsp. oil
1 tsp. dry yeast
1/4 tsp. baking powder
1 tsp. sugar
1/2 cup warm milk
2 tbsp. curds
salt to taste
more milk for kneading if required

METHOD

1. Sprinkle yeast and sugar over warm water.
2. Keep aside for 5 minutes or till frothy.
3. Mix salt and flour, take in a large plate.
4. Make well in centre. Put curds in well.
5. Sprinkle baking powder over curds.
6. Allow to stand for 2-3 minutes.
7. Pour oil, yeast solution, in well and mix gradually.
8. Use milk as required, to make a soft stiff dough.
9. Brush dough will oil. Cover with inverted bowl.
10. Keep aside for 4 hours. Longer if weather is cold.
11. Grease palms well and punch dough till soft and elastic.
12. Cover again and keep aside for 10 minutes.
13. Break of a lump of dough.
14. Roll or pat to a thick round about 6" diam.
15. Roast on hot griddle, or tandoor, till golden spots appear.
16. Or shallow fry on griddle.
17. Serve hot with gravied vegetables, dals, etc.

Making time: 45 minutes (excluding keeping time)
Makes: 6-7 kulchas
Shelflife: best fresh, or refrigerate dough till used.

Note: Do make kulchas perfectly round, the charm is in rolling them oval or pulled from one end.

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